Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid
Several studies have been conducted to verify the decontamination potential of electrolyticallygenerated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid against Shiga toxin-producing Escherichia coli (STEC) in beef products. However, there is no consensus regarding their effecti...
| Main Authors: | , , , , , , |
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
Elsevier
2019
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| Subjects: | |
| Online Access: | https://www.sciencedirect.com/science/article/abs/pii/S0309174019302621 http://hdl.handle.net/20.500.12123/5810 https://doi.org/10.1016/j.meatsci.2019.107886 |
| _version_ | 1855483690999611392 |
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| author | Cap, Mariana Vaudagna, Sergio Ramon Mozgovoj, Marina Valeria Soteras, Trinidad Sucari, Adriana Signorini, Marcelo Leotta, Gerardo |
| author_browse | Cap, Mariana Leotta, Gerardo Mozgovoj, Marina Valeria Signorini, Marcelo Soteras, Trinidad Sucari, Adriana Vaudagna, Sergio Ramon |
| author_facet | Cap, Mariana Vaudagna, Sergio Ramon Mozgovoj, Marina Valeria Soteras, Trinidad Sucari, Adriana Signorini, Marcelo Leotta, Gerardo |
| author_sort | Cap, Mariana |
| collection | INTA Digital |
| description | Several studies have been conducted to verify the decontamination potential of electrolyticallygenerated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid against Shiga toxin-producing Escherichia coli (STEC) in beef products. However, there is no consensus
regarding their effectiveness. The aim of this study was to compare these four treatments under the same conditions and establish a ranking according to their effectiveness to inactivate STEC in fresh beef. Samples were inoculated with two levels of inoculum and rinsed for 15 s in 100 ml of antimicrobial solution treatment. Caprylic acid was the most effective treatment, followed by lactic acid and peroxyacetic acid. Electrolytically-generated hypochlorous acid had no effect. Sensory analysis showed no significant differences either in flavor or in color between
samples treated with caprylic acid and reference samples. Caprylic acid appears to be an effective and viable alternative to conventional interventions frequently used for meat product decontamination. |
| format | Artículo |
| id | INTA5810 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA58102019-09-06T14:07:54Z Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid Cap, Mariana Vaudagna, Sergio Ramon Mozgovoj, Marina Valeria Soteras, Trinidad Sucari, Adriana Signorini, Marcelo Leotta, Gerardo Toxins Beef Lactic Acid Octanoic Acid Toxinas Escherichia coli Carne de Res Ácido Láctico Ácido Caprilico cientifico Hypochlorous acid Peroxyacetic acid Caprylic acid Shiga Toxin Ácido hipocloroso Ácido peroxiacético Ácido caprílico Several studies have been conducted to verify the decontamination potential of electrolyticallygenerated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid against Shiga toxin-producing Escherichia coli (STEC) in beef products. However, there is no consensus regarding their effectiveness. The aim of this study was to compare these four treatments under the same conditions and establish a ranking according to their effectiveness to inactivate STEC in fresh beef. Samples were inoculated with two levels of inoculum and rinsed for 15 s in 100 ml of antimicrobial solution treatment. Caprylic acid was the most effective treatment, followed by lactic acid and peroxyacetic acid. Electrolytically-generated hypochlorous acid had no effect. Sensory analysis showed no significant differences either in flavor or in color between samples treated with caprylic acid and reference samples. Caprylic acid appears to be an effective and viable alternative to conventional interventions frequently used for meat product decontamination. Fil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fundación Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas ; Argentina. Fil: Mozgovoj, Marina Valeria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Soteras, Trinidad. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Fil: Sucari, Adriana. Laboratorio de Alimentos Stamboulian. División Higiene y Seguridad Alimentaria y Ambiental; Argentina. Fil: Signorini, Marcelo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Leotta, Gerardo. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria “Ing. Fernando N. Dulout”. ; Argentina. 2019-09-06T13:58:55Z 2019-09-06T13:58:55Z 2019-07-05 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/abs/pii/S0309174019302621 http://hdl.handle.net/20.500.12123/5810 0309-1740 1873-4138 https://doi.org/10.1016/j.meatsci.2019.107886 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier Meat Science 157 : 107886 (2019) |
| spellingShingle | Toxins Beef Lactic Acid Octanoic Acid Toxinas Escherichia coli Carne de Res Ácido Láctico Ácido Caprilico cientifico Hypochlorous acid Peroxyacetic acid Caprylic acid Shiga Toxin Ácido hipocloroso Ácido peroxiacético Ácido caprílico Cap, Mariana Vaudagna, Sergio Ramon Mozgovoj, Marina Valeria Soteras, Trinidad Sucari, Adriana Signorini, Marcelo Leotta, Gerardo Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid |
| title | Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid |
| title_full | Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid |
| title_fullStr | Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid |
| title_full_unstemmed | Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid |
| title_short | Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid |
| title_sort | inactivation of shiga toxin producing escherichia coli in fresh beef by electrolytically generated hypochlorous acid peroxyacetic acid lactic acid and caprylic acid |
| topic | Toxins Beef Lactic Acid Octanoic Acid Toxinas Escherichia coli Carne de Res Ácido Láctico Ácido Caprilico cientifico Hypochlorous acid Peroxyacetic acid Caprylic acid Shiga Toxin Ácido hipocloroso Ácido peroxiacético Ácido caprílico |
| url | https://www.sciencedirect.com/science/article/abs/pii/S0309174019302621 http://hdl.handle.net/20.500.12123/5810 https://doi.org/10.1016/j.meatsci.2019.107886 |
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